Olive Cobbler Recipes

OLIVE COBBLER

Steps:

• Bring a pot of water to boil, immerse olives for a few seconds to remove oily residue, and strain. Repeat process if olives are still oily.
• Heat sugar in a large saucepan. When it begins to melt and turn yellow, very quickly completely whisk in 2 cups cold water.
• Then add the wine, vanilla bean, zest and olives and let simmer about 30 minutes or until reduced by about half.
• Strain olives and reserve poaching liquid.
• Meanwhile mix flour, sugar and cinnamon. Blend butter into the flour mixture with the tips of your fingers; you want most of the streusel mix to be pea-size lumps.
• In medium-size baking dish (like a 9- by 12-inch pan), mix olives with Kirsch, sugar and cornstarch. Add about 1 cup of reserved poaching liquid and mix.
• Top with streusel and bake at 350 for about 30 minutes or until top is well-browned.

FRUIT COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
• Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

SAVORY WINTER VEGETABLE COBBLER

Steps:

• Preheat oven to 350°F.
• In a two cup measuring cup, whisk together the vegetable broth, cornstarch and hot sauce. Set aside.
• Heat the olive oil in a large overproof skillet or Dutch oven over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and tomatoes and stir to combine.
• Whisk the cornstarch and broth mixture again and add to the skillet. Stir in 2 teaspoons fresh thyme.
• Cover the skillet with an oven proof lid or aluminum foil, and carefully transfer to the oven. Bake for 30 minutes.
• While the vegetables are in the oven prepare the biscuit topping.
• To prepare the biscuit topping:
• Whisk together the flour, baking powder, granulated sugar, ½ teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter. Using a pastry cutter blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk, cheddar cheese and 2 teaspoons fresh thyme to the flour mixture. Gently stir with a spatula just until a sticky dough forms. Do not over-mix.
• Carefully remove the skillet from the oven . Using an ice cream scoop, drop balls of dough on the vegetable filling (makes about 14-16 biscuits). Brush the doughy biscuits with milk return to the oven, uncovered, and bake until the biscuits are golden brown and the filling is bubbly - about 40-45 minutes.
• Remove from the oven and sprinkle the biscuits with additional shredded cheddar cheese if desired. Allow the casserole to rest 10 minutes before serving.